2 c Cooked or 1 can; (19 ounces)
-black
; beans, drained
1/4 c Cilantro leaves; (packed)
2 ts Ground cumin
2 ts Chili powder
1/2 ts Dried oregano
1/2 ts Salt
2 tb Sour cream
4 Scallions; green and white
; parts, thinly
; sliced
1/2 Red bell pepper; seeded and
-finely
; chopped
1/4 c Dry bread crumbs; or
-dehydrated
; mashed potato
; flakes (or more if
; needed)
2 tb Yellow cornmeal
2 tb Vegetable oil
Garnish: sour cream; chopped
-fresh
; cilantro, diced
; fresh red bell
; pepper
In a food processor, puree the black beans with the cilantro leaves,
cumin, chili powder, oregano, salt and sour cream. Transfer the
mixture to a mixing bowl and add the scallions, red bell pepper and
enough bread crumbs to bind the mixture tightly.
Form the mixture into twelve 2-inch disks and dredge them in the
cornmeal.
In a large non-stick skillet, heat the vegetable oil. Saut the cakes
for 2 to 3 minutes on each side or until the cornmeal is browned.
Serve immediately garnished with sour cream, cilantro and diced red
bell pepper.
Yields
1 servings